Presentation on theme: "Maine Department of Education Be able to define a Production Record. Identify the advantages of using Production Records. Identify the required elements."— Presentation transcript:
Be able to define a Production Record. Identify the advantages of using Production Records. Identify the required elements of a Production Record. Know how to prepare a complete Production Record.
Regardless of the menu method selected, you must use Production Records.
Federal Regulation (7 CFR Section 210.10(a)(3)) stipulates that Production and menu records shall be maintained to demonstrate that the required number of food components and food items or menu items are offered on a given day. Production records shall include sufficient information to evaluate the menus contribution to the requirements on nutrition standards…and the appropriate levels of nutrients and calories…whichever is applicable.
The reimbursable menu: all required food items including condiments and toppings or food components: Items Quantity prepared Portion size Age grade group
Number of reimbursable portions served Number of reimbursable portions left over Number of a la carte/non- reimbursable servings Leftovers
Production records for a Self Serve bar: Serving sizes? If you where serving this item what would your serving size be.
Food Temperatures Weather Conditions Absenteeism/Field Trips Other pertinent data
Number of reimbursable portions served vs. Number of non- reimbursable portions served
Why separate the a la carte portions served from reimbursable portions served? HINT: Nutrient Analysis
Provide a daily written history of the food planned, prepared and served.
Provide a student selection history. Forecast production requirements. Minimize overproduction and food waste. Provide a cost-effective management tool.